Boil salted water in a large pot, then cook the long pasta until al dente, about 8-10 minutes. Drain and set aside.

Melt 2 tablespoons of butter in a large skillet over medium heat. Sauté minced garlic until fragrant, about 1-2 minutes.

Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque.

Pour in heavy cream and dry white wine; simmer for 3-5 minutes until sauce thickens.

Stir in grated Parmesan cheese and red pepper flakes; let simmer for an additional minute.

Add the drained pasta to the skillet and toss gently until well coated in the creamy sauce. Cook for another minute on low heat.

Serve immediately, garnished with chopped parsley and extra grated cheese if desired.